Olive oil, the centerpiece of the Mediterranean diet and one of the icons of Portuguese gastronomy, has been the target of adulterations that threaten not only consumer trust, but also the reputation of a product that is a symbol of quality and tradition. The Food and Economic Security Authority (ASAE) intensified the fight against these fraudulent practices, dismantling schemes that range from the sale of counterfeit olive oil disguised as extra virgin to the sale of bottles without any label.
But how to protect yourself from these frauds? Identifying counterfeit olive oil requires attention to detail and a basic knowledge of its characteristics.
What characterizes a good olive oil?
Authentic extra virgin olive oil is distinguished by its fresh and fruity aroma, the result of quality olives processed with rigor. When adulterated, it is common to find a product with odors closer to cheap vegetable oils, such as soybean, or with a total absence of that fresh touch that genuine olive oil should present.
Simple tips for detecting tampering
In addition to sensory examination, there are home methods that can help understand whether or not the olive oil is reliable:
- Flavor tests: As highlighted by Executive Digest, genuine olive oil has a characteristic aroma, while an adulterated product may appear tasteless or resemble common cooking oils.
- Freezing: Place a small amount of olive oil in the freezer. Real olive oil tends to solidify evenly, while adulterated mixtures may have uneven textures or whitish tones, signs of dilution with other oils.
How to avoid being deceived when purchasing
Whether in supermarkets or local markets, choosing a good olive oil requires careful attention:
- Be wary of too low prices: Producing quality olive oil is expensive, and a much lower price than usual can be an indicator of adulteration.
- Pay attention to labels: Avoid products described with vague expressions such as “Portuguese seasoning”. Authentic olive oil will be clearly identified as extra virgin or virgin.
- Make sure of the origin and harvest: Labels that detail the origin of the olives and the harvest date inspire greater confidence.
- Look for certifications: Denominations such as DOP (Protected Designation of Origin) or PGI (Protected Geographical Indication) guarantee strict control over the quality of the olive oil.
Even quality olive oil can lose its properties if poorly preserved. At home, it should be kept in dark glass or stainless steel bottles, protecting it from light and heat. Avoid plastic containers, which can alter the taste and quality of the product, and store it in a cool, dry place, away from strong smells.
Although consuming adulterated olive oil does not, as a general rule, represent an immediate health risk, there are significant losses in terms of nutritional value. Genuine olive oil is rich in antioxidants and monounsaturated fatty acids, essential for cardiovascular health. Inferior oils used in adulterations do not have the same beneficial properties.
Choosing a good olive oil is preserving one of the greatest treasures on our table. Paying attention to origin, quality and certifications is the best way to ensure that what we consume is authentic. According to , combating fraud is essential, but it is also our responsibility as consumers to ensure that we value and protect the authenticity of this precious asset.
By following these guidelines, you will not only be avoiding fake olive oil scams, but ensuring that with every spoonful of olive oil, you bring a piece of Mediterranean tradition to the table.
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